Recipe - Pierogi Mushroom Filling

Shiitake mushrooms soaked
And chopped
1 pound Button mushrooms
One half md Onion chopped
Salt to taste
Pepper to taste

Tradition is to use Polish Mushrooms, or as those of you familiar critters,
Polish Gold they are VERY expensive, and often VERY hard to come by. I
use a combination of Shitake (sp) and button mushrooms. Soak Shitake
mushrooms in warm water for atleast an hour. Chop 1 pound button mushrooms
roughly and One half medium onion and saute in butter until mushrooms cook down.
Chop Shitake mushrooms fine and add mushrooms AND WATER THEY HAVE BEEN
SOAKING IN to pan & simmer 56 min, until liquid starts to evaporate. Salt
& pepper lightly. (This holds nicely in the refrigerator if you make the
mushrooms the day before you make the pierogis, they will absorb more
flavor from the cooking liquid or so it seems, but I'm not a chemist).
When filling pierogi's, squeeze liquid from mushrooms if filling is too
moist it will run out of the dough.

Now, when my wife and I make them I also make mashed potatoes, and let them
cool a little. Then I get some sharp cheddar cheese and cut it into very
small pieces and add it and a little dill, salt, and pepper to the
potatoes. This makes a wonderful stuffing as well.

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip